Spoon dough into a gallon size zip lock bag (hint: place zip lock back in upright container then spoon dough into zip lock bag). Cut one corner off the zip lock bag to form a roughly 2 inch diameter round opening in bag when dough is dispersed through it – cut the corner off diagonally, with the cut-line being about 3.5 inches long to get proper opening size).

Gently squeeze dough through opening onto cookie sheet to form one large loaf approximately a foot long. Reshape loaf as desired (should be minor reshaping if any needed).

Gently brush the melted butter or margarine on all exposed surfaces of the bread.

Remove plastic wrap from bread and create egg wash by beating together, in a small bowl, the reserved egg yolk and one tablespoon of water. Gently brush the egg wash on all exposed surfaces of the bread and bake for 45 minutes (middle oven rack).

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